Vegan Southwest Egg Rolls

Vegan Southwest Egg Rolls

Ingredients:

• 8 oz lionsmane mushrooms

• 4 - 6 Vegan egg roll wraps

• 1 15 oz can Black beans, rinsed

• ½ cup of fire roasted corn

• ½ red onion, diced

• ½ red bell pepper, diced

• 1 jalapeño, diced

• 1 tbs Fresh parsley

• ½ - 1 tbs of taco seasoning

• 1 - 2 tbs olive oil for sauteing

• Avocado oil (for frying egg rolls)

Avocado ranch:

• 1 cup of your favorite vegan ranch

• ⅓ cup parsley or cilantro

• ½ avocado

• Sea salt and black pepper to taste.

Directions:

Dice red onion, red bell pepper & jalapeño. Pull apart lionsmane into bite size pieces.

Add 1-2 tbs of olive oil to a pan on medium heat. Add your mushrooms, season with taco seasoning and cook until brown.( About 2-3mins each side) Make sure to press down on the mushrooms periodically while they cook to release some of the moisture from the mushrooms. Remove mushrooms from pan.

Add 1 tbs of olive oil to pan on medium heat. Add pepper, onions and jalapeños to pan and cook until the slightly softened. Then add beans, corn, taco seasoning, cooked mushrooms, parsley and mix thoroughly. Cook for 2-3 more mins then remove from heat.

Assemble your egg rolls by adding as much filling as you like and roll them up using water to seal them. Shallow fry them on medium heat in avocado oil until golden brown on each side.

Make avocado ranch by adding all ingredients into a blender and blend until smooth.

Plate and enjoy!